Marzipan Dove Wagashi
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
49
Spice
48
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
340 g
Marzipan (store bought)2.333333 cups
Sugar (or 500 grams)4 stalks
Lemon Grass2 cups
Cake Flour1 cup
Rice Flour1 cup
Unsalted Butter (cold)1 pinch
Salt3 cup
Powdered Sugar1 large
EggDirections:
1
Roll the marzipan into a long rope that is about 1/2-inch in diameter
2
Use a sharp paring knife to slice the rope into 1-inch long slices
3
Use your palms to roll the slice into an oval shape
4
Dip your fingers into cornstarch and pinch 1 end of the oval to mold the tail of the dove's body
5
Pinch the other end to make the head and beak
6
Use the back of the paring knife to score and fan the tail section
7
Push the tail up toward the body to give the sculpture a little more flair
8
To make the wings: Place a small piece of marzipan into a zip-lock plastic bag
9
Use a rolling pin to roll the marzipan into a 3-inch diameter circle that is about 1/8-inch thick
10
Remove the rolled marzipan from the plastic bag and place on the work surface
11
Use the paring knife to cut oval shapes that are pointed on each end
12
Cut 2 pieces for each bird
13
Adhere the wings to the body
14
The finished bird is about 1 to 1 1/2-inches long
15
Jacques' tip: The marzipan can be colored by adding a few drops of food color
16
Work the color into the marzipan by folding it into itself
17
Make the gelatin: Place the water and sugar in a saucepan
18
Use a rolling pin to bruise the lemon grass
19
Place the lemon grass in the water
20
Add the gelatin
21
Bring to a boil
22
Strain the mixture
23
Let the gelatin cool but not harden
24
Place the gelatin into an automatic funnel
25
It is easier to use a funnel than cup with pour spout because you can control the flow of the gelatin as you add it to the mold
26
Pour about 1/4-inch thick layer of gelatin into bottom of the mold
27
Let harden
28
Place the marzipan doves on top of the gelatin layer
29
Use the automatic funnel to add more gelatin to the mold
30
Fill so the gelatin covers the backs of the birds but does not cover them completely
31
Place the gelatin in the refrigerator and let it set
32
When firm, remove from the refrigerator, fill the mold completely, and return to the refrigerator
33
Unmold the gelatin
34
Use a chef's knife dipped in hot water to cut the gelatin into squares
35
Place the gelatin square on top of the Lemon Rice shortbread cookie
36
Serve immediately
37
Place the butter, cake flour and rice flour in a medium-size mixing bowl
38
The rice flour will make the cookie crisper and more crumbly because it does not contain any gluten
39
Use an electric mixer set on medium speed to beat the mixture just until combined
40
Add the salt, lemon zest and sugar, mix just to combine, add the eggs, mix until dough hold together
41
Remove the dough from the bowl and pat into a disk
42
Wrap the dough in plastic wrap and place in the refrigerator for at least 1 hour before using
43
This will give any gluten that may have developed a chance to relax
44
If you use the dough immediately after making it, it may be tough and elastic
45
The dough will keep, well wrapped in plastic wrap in the refrigerator for 1 week or in the freezer for 1 month
46
Thaw the dough in the refrigerator until ready to use
47
If you want to store the dough already rolled into a tart pan, wrap it in plastic wrap
48
Marzipan Dove Wagashi: When you are ready to use the dough, remove it from the refrigerator and give it 4 or 5 quick raps with a rolling pin
49
This softens the cold butter
50
Use a 2-inch plain cutter to cut the dough into cookies
51
Place on a parchment paper lined baking sheet and bake in a preheated 375 degree F oven until lightly browned, about 10 minutes
52
Allow the cookies to cool
53
If you place the gelatin squares on top of warm cookies, the gelatin will melt Yield: 19 1/2 ounces of dough